Directions

Slice each Brussels sprout in half and transfer to a large heat-safe bowl.

In a large sauté pan, over medium heat, cook the pancetta stirring occasionally until some of its fat has rendered, and it has begun to caramelize, about 5 minutes.

Add the Brussels sprouts and mustard seeds to the pan and stir to combine. Transfer the contents of the pan to a baking sheet and broil, stirring occasionally, until the vegetables are browned and tender, about 15 minutes. (Timing will vary by boiler)

When fully cooked, transfer the Brussels to a bowl and season mustard oil and lemon zest. Stir well to incorporated and taste for seasoning. Finish with a flaky sea salt.

These can be served right away or left to marinate until ready to use.